bake - January/February 2023 - 44

foodservice
INNOVATIVE
PROTEIN
TECHNOLOGIES
Snacking has disrupted the conventions around how people eat.
Consumers now snack almost constantly, blurring the line between
what constitutes a snack and what constitutes a meal,
according to Mintel research. The idea of a snack as something
consumed between meals only has evolved. Our current lifestyle,
with hectic schedules and less time to spend on preparing
food, has in many cases elevated the snack to a meal.
In the U.S., research shows that 62% of healthy snackers say
they sometimes eat snacks in place of a meal. In Poland, the
figure is 43%, in the UK 37%, and in Germany 35%. Large numbers
of French, Italian and Spanish consumers also often snack
instead of eating a main meal, according to research.
This " snackification " of our eating habits is driving incredible
growth in the sector. Of note, 80% of global consumers are planning
to have a healthier diet as a result of COVID-19.
Over the years, and particularly since the outbreak of the pandemic,
consumers' mindsets have shifted to wellbeing as they
embrace the link between diet and health. As a result, their needs
and expectations - beyond simply taste, variety and cost - now
extend to added functionality in everyday foods.
For instance, 41% of consumers believe consuming food and
beverages with added functional benefits is one of the best ways
to manage their health.
With protein gaining demand as a key need for today's consumers,
Kerry helps bakeries produce premium protein bars with
added protein (plant, dairy or plant/dairy), probiotics and flavors
- such as a uniquely flavored tomato basil bar.
These bars are designed to be eaten throughout the day, and
savory flavors are meant for later in the day. And one way to encourage
consumers is to add functionality to the bar - protein,
probiotics, etc.
The advent of COVID-19 has accelerated the consumer search
for food and beverages that are not only " good-for-you " but
which are also environmentally friendly, and which can help in
the fight against climate change.
While consumers had already become dramatically more
44 < JAN - FEB 2023 | bakemag.com
proactive over the past decade about health and wellness, the
pandemic exponentially heightened their focus on nutrition and
health.
Satisfying the health-conscious consumer is a growing business.
Globally, 50% of consumers have increased their consumption
of fortified food and beverages in the last 12 months, according
to Innova.
NORTH AMERICAN INSIGHTS
North America is the leading market for protein bars.
More than half (52%) of American snack bar consumers
recognize protein content as one of the most important
attributes in this category.
GLOBAL: SNACK BAR LAUNCHES FEATURING
HIGH/ADDED PROTEIN5
2015 17% | 2016 20% | 2017 24% | 2018 30% | 2019 33%
Dairy remains the most desired protein source in bars, although
plant-based protein bar sales are growing quickly.
There are three key drivers behind the increased consumer
interest in plant-based proteins:
1. Rise in allergies and intolerances
There is growing demand for allergen-free food. Over half
of protein users report " dairy-free " as their most important
consideration when purchasing protein products.
2. Ethics and environmental sustainability
A remarkable 62% of protein users cite sustainability and
animal welfare as important factors when purchasing a protein
product. Many plant-based protein products have strong
sustainability stories and claim a lower carbon footprint than
their animal-derived counterparts.
3. Health and wellness
71% of consumers associate plant protein as healthy, compared
to 42% who associate animal derived protein as healthy.
KERRY
http://www.bakemag.com
bake - January/February 2023

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